These fluffy pancakes owe their pillow-soft texture and lofty height to two important factors: a) creamy ricotta cheese and b) egg whites that have been beaten to submission. To flavour the batter, I used lemon juice and zest. You can easily swap this for vanilla extract or any other flavouring.
Let’s talk toppings. Honey, maple syrup or fruit compote all work really well. To make the blueberry compote as in the video, simply microwave frozen blueberries with a little lemon juice and honey.
If you live in a place where ricotta is not easily available, you can make your own at home with a few simple ingredients. I can vouch for the Smitten Kitchen’s rich homemade ricotta recipe that’s very easy to make.
Recipe adapted from The Kitchn.
Fluffy Lemon Ricotta Pancakes
Fluffy, pillow-soft pancakes with a hint of lemon.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs, yolk and whites separated
- 1 cup ricotta cheese (see notes)
- 3/4 cup full-fat milk
- 1/2 lemon, juice & zest (or vanilla essence)
- butter, to cook pancakes
Whisk together flour, baking powder, sugar, and salt in a small bowl. Set aside.
In a larger mixing bowl, whisk egg yolks, ricotta cheese, milk, lemon juice, and zest.
Add the dry ingredients to the ricotta mixture, stirring gently until just combined.
In another bowl, beat the egg whites until stiff peaks form.
Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Do not over mix if you want fluffy pancakes.
Heat a pan over medium-high heat. Melt a little butter in the pan. Using a 1/3-cup measure or a ladle, pour your pancake batter onto the hot, buttered pan.
Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.
Flip the pancakes and cook another 2 to 3 minutes, until golden.
Repeat with the remaining pancake batter.
Serve pancakes immediately, with a topping of your choice: maple syrup, fruit compote or honey.
If your ricotta has a lot of liquid, set it in a fine mesh strainer to drain off excess liquid, for about 30 minutes before cooking.